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Cucumber Shrimp Salad

Cucumber Shrimp Salad
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A light, creamy, and refreshing salad featuring tender shrimp, crisp cucumber, and a vibrant dill-lime dressing. Perfect for a quick, protein-packed lunch or a elegant appetizer.

  • Author: Daniel Carter
  • Prep Time: 20 min
  • Cook Time: 10 min
  • Total Time: 30 min
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

Ingredients

Scale

2 pounds shrimp (peeled and deveined)
1 English cucumber (small diced)
3 green onions (thinly sliced)
⅓ cup mayonnaise
⅓ cup sour cream
1 large lime (zested and juiced (about 2 teaspoons zest and 2 tablespoons juice))
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
1 garlic clove (minced)
¼ teaspoon kosher salt

Instructions

  1. Make the dressing. To make the dressing, stir together the mayonnaise, sour cream, lime zest and juice, dill, mustard, garlic, and salt. Set aside or place in the fridge.
  2. Cook the Shrimp. Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until cooked through and pink.
  3. Make an Ice Water Bath. While the shrimp are cooking, prepare an ice water bath. Remove the shrimp to the ice water bath using a skimmer. Let them cool for 3 minutes, then drain them in a colander. Chop them into bite-sized pieces.
  4. Stir it all together. In a mixing bowl, stir together the chopped shrimp, green onion, diced cucumber, and dressing, until creamy.

Notes

  • For best results, pat the cooked shrimp very dry after shocking to prevent a watery salad.
  • The salad can be served immediately or chilled for 30 minutes to allow flavors to meld.
  • Fresh dill is highly recommended for the best flavor; dried dill is not a suitable substitute.

Nutrition

Find it online: https://prepmealkitchen.com/cucumber-shrimp-salad/